Sumac Roasted Sweet Potatoes
Perfect with poultry, pork, lamb, beef, grains, greens--pretty much everything!
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 large sweet potatoes or yams
- 2 tablespoons neutral oil, such as grapeseed or canola
- 1 teaspoon kosher salt
- 2 teaspoons sumac
- 1/4 teaspoon cayenne pepper (or more!)
- Few grinds black pepper
- 2 tablespons honey
- 1 tablespoon extra virgin olive oil
Instructions
- 1
Place a large sheet pan in the oven and heat to 500°F.
- 2
Scrub the sweet potatoes. Leaving the skins on, halve the potatoes crosswise, then halve them lengthwise. Lay the cut-side down and slice the potato crosswise into 2- to 3-inch wedges.
- 3
Place the potato wedges in a large bowl. In a small bowl, whisk the neutral oil, salt, sumac, cayenne, black pepper, and honey until combined. Pour over the potatoes and stir with a large spoon until the potatoes are well coated.
- 4
Remove the sheet pan from the oven reduce the oven to 425°F. Line the pan with parchment. Place the potatoes on the pan, arranging them so they aren’t touching one another.
- 5
Roast the potatoes for 20-30 minutes, turning the potatoes over with tongs halfway through roasting, until they are golden brown and cooked through. Take care not to overcook them.
- 6
Serve the potatoes warm, drizzled with olive oil.